Decreasing the pH value would improve the swallowing characteristics of whey protein isolate-enriched thickened fluids for dysphagia populations
Zihang Cheng, Kedu Wang, Dongling Qiao, Bowen Li, Siming Zhao, Binjia Zhang
Topics & Concepts
DysphagiaSwallowingFood scienceValue (mathematics)Whey proteinChemistryMedicineGastroenterologySurgeryMathematicsStatisticsDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesEsophageal and GI Pathology